Pavlicious Pavlova

A perfect Pav!

Is there such a thing?
Pavs have long been a favoured dessert in Australia and New Zealand and the tussle over recipe ownership still lingers unwanted like a bad taste in your mouth.
This humble 'Aussie' Pavlova is a simple recipe never straying too far from its origins. It's a recipe even with its imperfections (cracks) is still enjoyed and easily hidden under a blanket of soft and fluffy cream with delicious amounts of berries. You too will be in Pav heaven (like my friend!).

Pavlova
ingredients
6 egg whites
pinch cream of tarter
1 1/2 cups caster sugar
300ml pure cream
mixed berries; raspberries, blackberries, blueberries, strawberries


fun
Preheat oven to 120C for fifteen minutes.
Line a flat baking tray with baking paper and trace around the edge of a 20cm cake pan to use as a guide.
Add egg white and cream of tarter to a very clean mixing bowl and beat on high until soft peaks form. Add tablespoonfuls of sugar beating well between each addition until mixture is thick, glossy and sugar has dissolved. Rub a little of the mixture between your finger tips to test if sugar has dissolved.
Spoon the meringue mixture onto the pre-prepared tray using the traced cake pan baking sheet as a guide.
Bake for 1 hour 30 minutes, allow to cool in oven.
Beat cream until thick and fluffy. Spoon cream over pavlova and sprinkle with berries.


Tip - Replace berries with sliced mangoes or bananas.


love amie x